- 3 cups of basmati rice
- 6 cups of water
- ½ cup of cashews
- ⅓ cup of lemon juice
- 10 to 15 (or 1 stalk) curry leaves
- 1 teaspoon of mustard seeds
- 1 teaspoon of turmeric
- ¼ teaspoon of asafoetida
- 1 to 2 teaspoons of salt
- 2 tablespoons of coriander (cilantro) leaves, freshly chopped
- 1½ tablespoons of ghee
- Wash rice thoroughly. Add water and boil on high flame, covered.
- When rice comes to a boil, reduce heat to low flame for 10 minutes, and then turn flame off.
- In a separate saucepan, add ghee and heat over medium flame until hot.
- Add cashews and stir until slightly golden. Then remove the cashews from the ghee with a spoon and put into rice. Leave ghee in a saucepan.
- Keep ghee in a saucepan over medium heat and add mustard seeds. Wait until seeds pop.
- Add turmeric, asafoetida, curry leaves, and salt.
- Pour onto rice and cashews. Add lemon juice and mix thoroughly.
- Garnish with freshly-chopped coriander (cilantro) leaves.
An Ayurvedic Thanksgiving Feast
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